Here is my version of a Creamy Fettuccini “Basil-Fredo.”
- 4-6 cups vegetable broth
- 6-7 cups cauliflower chopped
- 1 tablespoon olive oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup unsweetened almond milk
- ½ cup nutritional yeast
- ½ cup fresh basil plus more for serving
- 1 package Mung bean fettuccini or any other pasta of choice
- Salt & pepper to taste
In a large pot, bring vegetable broth to a boil and add cauliflower. Let simmer for 20 minutes.
While cauliflower is cooking, sauté onions and garlic in olive oil for 2 to 3 minutes or until onion is translucent.
Meanwhile, cook pasta according to package directions. When cauliflower and onions are done cooking, place all remaining ingredients into a Vitamix or blender (everything except the pasta and extra basil for garnish), and blend until completely smooth.
When pasta is done, drain water and mix in sauce.
Serve garnished with fresh basil leaves.
Are there any dishes that you would love to see “vegan-ized” or made healthier? Let me know, I’d love to try!